7 December 2011

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and gents in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

As of December 1st I officially started thinking out loud about Christmas, the decorations went up and baking is a weekly occurance. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear! Let's see what the ladies and gent over at the Cooking Light Virtual Supper Club have brought to our Virtual Supper this month. If you would like to join in with a healthy hors d'oeuvres from the pages of Cooking Light, from your archives or any another dish that would fit the "light" theme please feel free to join in the Linky below. This months theme Holiday Hors d'oeuvres was chosen by Sandi of The Whistlestop Cafe.

During the holiday season when we are faced with an overwhelming variety of tasty dishes. Let's face it eating is a central part of the holidays. Whether you're serving two or 20, lightened up dishes make sure your dinner will be delicious as well as healthy.

For my entry I brought along some mouthwatering Mini Crab Cakes with Pepper Mayonnaise.

Here is my secret to healthy holiday eating. Stop thinking you have to give up your favourite holiday treats, such as those cookies made by a special relative. I don't know about you but as soon as I even think of not eating something, I want to eat more. Instead, plan to enjoy one or two cookies rather than a whole plate even if they are just that good!!! To get the most flavour and pleasure from any food, slow down and savour every bite. Everything in moderation has always been a good philosophy to live by.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Val, these crab cakes look and sound delightful! I want to try them in the next few weeks. I tried a recipe for crab cakes with red pepper in the crab mix and tasted full of flavor..I know these will be wonderful.

if only i ate shellfish i'd be more than delighted to make these for myself. but since i know my parents do, a stab at them is looking in order. i love the red pepper mayo! a kick is always tasty! happy holidays!

i made these for new year's, and had a good bit of the mayo left over (instead of going through the trouble of specially roasting a pepper, i used some of my own canned pickled roasted red peppers). i've been using the leftovers ever since, and it is so, so, so fine. a condiment that truly makes life worth living. i will be making it again soon. thanks for the heads-up!

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.